The disgorging

A very important step in the elaboration of Champagne is disgorging.
After the slow aging in our cool and silent cellars, it is time to eject the deposit of yeasts out of the bottles.
When riddling, this deposit is packed into the neck of the bottle. Just before the disgorging, this one is immersed a few minutes into the "ice tray". Then an "ice tube" will form that will imprison yeasts.

The ice tray

Immediately after, the bottle is opened and the internal pressure (near 90 psi!) will eject ice. This shock (imagine that the Champagne has not changed for years) precedes the dosage. This is the addition of sugar that will soften the wine.

The "dégorgeuse-doseuse"

Then comes the final step of corking, with a high quality natural cork, and the laying of the wire cap to seal the bottle. It will go a last time in our cellars, before you welcome it on your table.

The "boucheuse-museleuse"